Liver in Dorpat style
6 servings
40 minutes
Recipe from "The Handbook of an Experienced Russian Housewife" by Avdeeva. She lived for a long time in Dorpat, that is, in Tartu, where, in fact, this dish comes from.
1
Wash the liver well, clean it from membranes and large vessels, and dry it with a paper towel.
- Calf's liver: 600 g
2
Liver cooks quickly, so it should be fried just before serving. First, prepare the sauce. Melt a tablespoon of oil in a saucepan, add a tablespoon of flour, and sauté until light cream color. Add broth, port wine, balsamic, ground clove, lemon zest, and sugar. Reduce until slightly thickened, then add a tablespoon of oil.
- Butter: 125 g
- Wheat flour: 4 tablespoons
- Meat broth: 200 ml
- Port wine: 100 ml
- Balsamic vinegar: 1 tablespoon
- Cloves: 2 pieces
- Lemon: 1 piece
- Sugar: 1 teaspoon
- Butter: 125 g
3
When the sauce is almost ready, heat the remaining oil in a pan. Season the liver, coat it well in flour, and fry. You can easily determine the doneness by cutting a small piece: if there's no blood, it's ready to take off. Serve immediately, drizzled with sauce.
- Butter: 125 g
- Salt: to taste
- Wheat flour: 4 tablespoons
